Why does Meat sometimes taste bloody even though it was throughly cooked? Mainly steak, meatloaf and chicken.?!
Answers: Sometimes when I'm eating out or eating home cooked meat, it has a mild bloody taste to it like it isnt cooked long enouch. But I know it was cooked more than long enough, it doesnt look pink, sometimes its almost too overdone and still sometimes it has a mild bloody taste to it? I do not have bleeding gums so I know its not from me and I only notice it sometimes (about 50 percent of the time) when I eat steak, meatloaf, or chicken.
From what I know about being in the food industry and from being around farming there are two possibilities:
The meat wasn't "bled out" long enough before butchering. That means when the animal was killed and left to hang to drain blood out of it's body, it wasn't finished draining and more of the blood remains in the tissue than usual giving the taste of blood to the muscle after it's cooked.
The other possibility that has made many revert to vegetarianism is a physiological one from the standpoint of the animal. Fright will seize the muscles of an animal that is about to be killed. The body becomes rigid in defense of about what is to happen. That holds the blood in the tissue and will also make it tough to chew. There is another flavor in meat that comes from the fright of an animal about to die. It is almost a vinegary flavor. You may recognize it if your palate is refined enough.
Sorry to say, but a large amount of animals that are butchered in the slaughterhouses are both abused before their death and frightened.
There is a theory I have heard. Anger comes from eating the fear that is left in the meat of an animal that has not died of natural causes. Cultures that eat lots of meat show greater violence and anger toward each other than most. I heard this long ago and have watched the phenomena myself.
I have never had that problem, could you just be imagining it does.
It could have a lot to do with what it is cooked with , and how it is cooked. (It may also have to do with your personal aversion to or love of that bloody taste). If the meat is cooked in its own juices, has a gravy with it or is in a casserole sometimes you are not so much tasting the blood but are tasting the minerals meats add to your diet. Its like I can taste, no matter how well disguised spinach, it has a characteristic taste that I can recognize anywhere, and any dish with liver as well. Its a characteristic flavor that I have identified as liver. All meats are like that and you have an ability to pick out that particular flavor. Not a bad ability to have, however I would be more interested in why you are not picking out that flavor in all meats.